Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
  • A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
  • A23J1/002—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from animal waste materials

Definitions

• Rind is employed by the meat industry in comminuted meat products and may also be used in products in which a proportion of meat or meat-like substance is used. It provides an economical source of protein, and may be employed in varying proportions depending on the legally permitted amount for that product.
• the processing of rind is usually a time-consuming and labour-intensive operation for the manufacturer.
• the fresh rinds have to be stored under refrigeration, and may subsequently, if frozen, have to be thawed when required for further processing.
• Raw rinds may then be used but because of their high bacteriological count are normally substantially heat processed in order to arrive at a count suitable for inclusion into comminuted products.
• Raw rinds again because of their physiological structure, are often heat processed in order to arrive at a softened structure suitable for inclusion into products or emulsification.
• the rind having been reduced to an acceptable particle size may be used in this form or, alternatively, may be combined with other proteinaceous materials, fats and additives to create mixed emulsions.
• rind The processing of rind is a time-consuming and labour-intensive operation. Therefore, the manufacture must accurately predict his requirements for rind and rind emulsions in order to avoid the loss of inexpensive protein and fats derived from rind which would have to be replaced by other sources of protein and fats, normally more expensive.
• rind being a natural product, varies considerably in the proportions of such components as fat, protein and water content.
• a dehydrated, bacteriologically-stable, rind product having a water content of less than by weight, a fat content of less than by weight, and a particle size of less than 5 mm, the dehydrated rind being capable of rehydration into a rind product.
• Water content may be assayed by placing a weighed sample of the material in a constant temperature oven at 105C for 4 hours, allowing the sample to cool in a desiccator, reweighing and then calculating the percentage loss of moisture.
• Fat content may be assayed by solvent extraction, e.g. with petroleum spirit.
• the water content is preferably in the range 4 to 9% by weight, typically from 4 to 6% by weight.
• the fat content is generally in the range 4 to 16% depending on the part of the pig from which the rind is obtained. It is 2 preferred that the water and fat contents be as low as possible, consistent with the production of a substantially stable product.
• the dehydrated rind is mainly protein, this typically constituting between and 96% by weight as calculated from the nitrogen content (protein content nitrogen content X 6.25).
• the nitrogen content may be assayed in conventional manner e.g. after digesting a sample with sulphuric acid using a catalytic mixture of copper sulphate and sodium sulphate.
• the particle size is of great importance to the properties of the product. Rehydration speed decreases as particle size increases. For most purposes, in order to combine rapid rehydration with ease of handling, a particle size in the range from 0.5 to 3 mm is preferable. Smaller particle sizes may be advantageous when the dehydrated rind is to be included into dried meat products, soups, and prepared foods.
• the dehydrated rind has an appearance like that of demarara sugar, being pale brown and relatively free flowing.
• the dehydrated rind of the present invention has many advantages for the manufacturer of meat prod- 'ucts and products containing meat. It eliminates the necessity to store fresh rinds under either refrigeration or freezer conditions; the utilization of labour is substantially decreased with the reduction in handling and the elimination of prolonged heat processing followed with the subsequent cooling of said product.
• the time saving in providing the product of the present invention is considerable.
• the prolonged cooking and cooling cycles may be eliminated, as well as the grinding processes, in order to arrive at the desired particle size.
• the product of the present invention may be ready for use in a very short space of time as opposed to an hour or more for normal fresh rinds. It can be made into a rind combination emulsion of consistent quality as opposed to the variation which may occur in quality when using a fresh rind, heat-processed or not.
• the dehydrated rind can be stored for several months without refrigeration in ambient temperatures of l3-l9C, and can be rehydrated in less than ten minutes; the time cycle varying dependant on the temperature of the water used for rehydration and the degree of agitation used during the rehydration period, but can be as short as 60 seconds.
• the dehydrated rind may be manufactured, according to another aspect of the invention, by drying fresh rind to a water content of less than 15%, at between lOO-344C with simultaneous removal of fat to a fat content of less than 15%, rapidly cooling the product and comminuting the product to a particle size of less than 5 mm, if necessary.
• the product may be dehydrated in air or in oil, or a combination of both air and oil methods may be used, prior to cooling.
• the dehydration may be effected at reduced pressure. If desired part of the dehydration may be effected at reduced pressure and part at atmospheric pressure.
• the temperature must be carefully controlled at all stages of production to prevent degradation and gelatinisation.
• an air temperature in the upper limits of the range previously indicated is preferred for the initial stage of the dehydration.
• the high temperature case hardens the rind product. This has been found to be advantageous in preventing gelatinisation.
• a proportion of the fat originally present in the rind is rendered off, and removed.
• the temperature of dehydration may be reduced and should be carefully controlled in order to prevent degradation of the product.
• the product may, if so desired, be centrifuged or treated with a food grade oil solvent in order to reduce further the fat and oil content.
• the product After dehydration, the product should be cooled as rapidly as possible in minimum contact with the atmosphere. ln batch processes it may be convenient to cool first to ambient temperature before effecting further processing.
• the adjustment of particle size may take place before heat processing or after dehydration has been completed. Alternatively, a combination of both methods may be used.
• the dehydrated rind may be comminuted at ambient temperature (1319C) or, alternatively, it may be frozen prior to comminution. Although freezing may be effected in a refrigerator or freezer, it has been found to be preferable to effect this by treatment with a liquid gas, particularly liquid nitrogen.
• Freezing with liquid nitrogen appears to result a microcrystalline-like structure of the fat in the dehydrated rind as a result of the rapid fall in temperature.
• Such a structure is readily broken down on comminution and lubrication effects, due to the fat, do not occur in the comminutor while the product is in a frozen state.
• the resulting comminuted product may them be stored at ambient temperature.
• the product is rehydrated in water, preferably hot water, and rehydration rates may be increased by the inclusion into the water of edible metallic salts for example.
• the product although like, is not entirely indentical to a fresh ground rind or a heat processed ground rind, but can replace these for most purposes.
• the rehydrated rind may be added to fresh meat products, for example hamburgers and sausages. It may be added to baked meat products such as pies, cooked 4 meats, canned meat products (e.g. canned hamburgers) pastes and soups.
• the dehydrated rind may be added, without previous rehydration, to such products providing that during a processing cycle rehydration occurs before consumption.
• the quantity of the product which is added to food stuffs containing meat will depend on the requirements being met. Generally speaking at least 5% and not more than 15% by weight, calculated on the meat, will suffice.
• the dehydrated product may be blended, if desired, with other materials, additives, stabilisers and emulsifiers employed in the food processing art, e.g. vegetable proteins, animal proteins, or products normally associated with or added to meat products and products containing meat.
• other materials e.g. vegetable proteins, animal proteins, or products normally associated with or added to meat products and products containing meat.
• the dehydrated product according to the invention has a long storage life at ambient temperatures.
• the presence of antioxidants and preservatives is not generally necessary, although these may be added in the concentrations customarily employed if the storage conditions are particularly severe.
• EXAMPLE A vManufacture of dehydrated rind Defatted pig rind is cut into pieces approximately 12 mm. This measurement is not critical.
• the rind is then loaded into a perforated drum which is enclosed in a vented, insulated casing.
• the perforated drum rotates in the horizontal plane. Hot air is forced from both ends into the rotating drum, which is fitted with lifting baffles so that the rind is being both agitated and falling through the hot air stream at the same time, until the product is case hardened, which at an inlet air temperature of 250C takes approximately ninety minutes.
• the rind is transferred to oil (or fat) contained in a heated vessel.
• the rind and oil (or fat) are constantly stirred at a temperature of 125C until the moisture content is reduced to the final value of 46%.
• the now dehydrated rind is removed from the oil (or fat) and transferred to a closed vessel cooled externally by cold water. The product is stirred until its temperature is reduced to ambient temperature (13-19C).
• the resulting product is immersed in liquid nitrogen at about 75C for 3-6 minutes and is then ground to produce a final product having a particle size of about 2 mm.
• rehydrated rind produced according to A may then be used in the manufacture of meat products and other meat-containing foodstuffs.
• the following is a typical formulation for the manufacture of pork sausages, the manufacture otherwise being conventional; percentages are by weight:
• a fat content from about 4% to about 16% by weight
• a protein content from about to about 96% by weight
• having a particle size from about 0.5mm to about 3mm, said percentages being based on the total weight of the product.
• a process for the manufacture ofa bacteriologically-stable pork rind product capable of rapid rehydration which comprises the steps of drying fresh pork rind to a water content from about 4% to about 15% by weight at a temperature between and 344C with simultaneous removal of fat to a fat content from about 4% to about 20% by weight, cooling and comminuting the dried product to a particle size from about 0.5mm to about 5mm.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Zoology (AREA)
• Biochemistry (AREA)
• Meat, Egg Or Seafood Products (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Solid-Sorbent Or Filter-Aiding Compositions (AREA)
• Processing Of Solid Wastes (AREA)
• Treatment Of Sludge (AREA)
• Seeds, Soups, And Other Foods (AREA)

Applications Claiming Priority (1)

Related Child Applications (1)

Publications (1)

Family

ID=10383399

Family Applications (2)

Family Applications After (1)

Country Status (18)

Cited By (9)

Families Citing this family (11)

Citations (3)

Family Cites Families (2)

• 1972
  • 1972-08-01 GB GB3595972A patent/GB1420960A/en not_active Expired
• 1973
  • 1973-07-25 JP JP7384521A patent/JPS535739B2/ja not_active Expired
  • 1973-07-27 AU AU58631/73A patent/AU467677B2/en not_active Expired
  • 1973-07-27 US US383288A patent/US3922377A/en not_active Ceased
  • 1973-07-30 IE IE1296/73A patent/IE38047B1/xx unknown
  • 1973-07-30 ES ES73417371A patent/ES417371A1/es not_active Expired
  • 1973-07-30 AT AT667673A patent/AT336382B/de not_active IP Right Cessation
  • 1973-07-30 ZA ZA735160A patent/ZA735160B/xx unknown
  • 1973-07-30 CA CA177,589A patent/CA995972A/en not_active Expired
  • 1973-07-30 DE DE2338614A patent/DE2338614C3/de not_active Expired
  • 1973-07-30 IT IT7351720A patent/IT994115B/it active
  • 1973-07-30 LU LU68129A patent/LU68129A1/xx unknown
  • 1973-07-30 SE SE7310498A patent/SE437754B/sv unknown
  • 1973-07-30 BE BE134010A patent/BE802963A/xx not_active IP Right Cessation
  • 1973-07-30 FR FR7327836A patent/FR2194372B1/fr not_active Expired
  • 1973-07-30 NO NO3052/73A patent/NO137843C/no unknown
  • 1973-07-31 NL NL7310596.A patent/NL158369B/xx not_active IP Right Cessation
• 1976
  • 1976-12-17 JP JP15280176A patent/JPS5294448A/ja active Granted
  • 1976-12-23 HK HK805/76*UA patent/HK80576A/xx unknown
• 1988
  • 1988-04-27 US US07/188,065 patent/USRE33174E/en not_active Expired - Lifetime

Patent Citations (3)

Also Published As

Similar Documents

Legal Events